G is for Grits

Cheesy Grits topped with perfectly cooked Shrimp, Bacon, and Vegetables, this classic southern dish is comfort food at its finest.

G is for Grits.  It is also for Good Gawd but this is a Great, Gastronomic, Genuine, delight.  This shrimp and Grits is my offering for today's Alphabet Challenge as we celebrate the letter G.

Let's take a look at what the others are serving up today.......

• Sneha’s Recipe: Gavar Sabji 
• Culinary Cam: Aïgo Bouido (Provençal Garlic Soup) 
• A Day in the Life on the Farm: Shrimp and Grits 
• Mayuri’s Jikoni: Guacamole Salad 
• Food Lust People Love: Grape Juice Jigglers 
• Palatable Pastime: Grilled Vegetables with Hot Bacon Dressing 
• Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites 
• Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans 
• Blogghetti: Easy Baked Garlic and Brown Sugar Chicken 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese 
• Magical Ingredients: Green and Red Salsa Paratha

I served these Shrimp and Grits separately and allowed my guests at my Mardi Gras celebration to make their own plates.  This entree was a huge hit and perfect for any occasion or family dinner, taking less than an hour to make.

This was the first of my Easter Celebrations this year when I invited the neighbors over the weekend before Lent began and we celebrated Mardi Gras, the southern prelude to the Lenten season.

Entrees, Shrimp, Grits, Seafood,

Entrees

Cajun

Yield: 8 servings

Author: Wendy Klik

Shrimp and Grits

Cheesy Grits topped with perfectly cooked Shrimp, Bacon, and Vegetables, this classic southern dish is comfort food at its finest.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 3 lbs. large raw shrimp, peeled, cleaned and deveined
• 1 1/4 c. stone ground grits
• salt and pepper, to taste
• 7 slices bacon, diced
• 1/2 large Vidalia onion, chopped
• 1 red bell pepper, seeded and chopped
• 3-4 cloves of garlic, minced
• 2 T. flour
• 1/4 c. butter, divided
• 1 c. chicken broth
• 2 c. shredded cheddar cheese
• hot sauce, for garnish, if desired

Instructions

1. Bring about 5 c. of salted water to a boil over high heat. Whisk in the grits, reduce heat to a simmer, and cook, stirring frequently, until the liquid is absorbed and the grits are tender, about half an hour, adding a little more water if needed during cooking.
2. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy and the fat has rendered. Stir in the onion, garlic, and bell pepper, cooking until the vegetables are softened and slightly browned.
3. Stir the flour into the vegetables along with 1 T. of the butter, and cook, stirring until the butter is melted and the flour is lightly browned. Slowly add the broth, stirring continuously until fully combined with no lumps of flour.
4. Bring to a simmer and add the shrimp. Cook, stirring occasionally until the shrimp are cooked through and pink and the sauce has thickened a bit.
5. When grits are tender, off heat, stir in the cheese and remaining butter until melted. Place in a bowl and garnish with a swirl of hot sauce, if desired.
6. Plate the Shrimp and serve with the Grits, passing the hot sauce.

Notes

Adapted from a recipe found in Southern Living.

Nutrition Facts

Calories

478.63

Fat (grams)

25.16 g

Sat. Fat (grams)

11.88 g

Carbs (grams)

26.34 g

Fiber (grams)

0.97 g

Net carbs

25.39 g

Sugar (grams)

2.05 g

Protein (grams)

35.13 g

Sodium (milligrams)

1456.82 mg

Cholesterol (grams)

271.12 mg

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